6 med. size tomatoes
1 pkg. frozen spinach
2 egg yolks
1/2 c. cream
Salt
Lemon juice
Parmesan cheese
Dry bread crumbs
Melted butter

Peel home grown tomatoes. Do not peel shipped in tomatoes. Remove centers and leave only the outside shell. Salt and drain upside down.

Cook spinach. Drain. Beat egg yolks and add cream. Add to hot spinach and cook, stirring constantly until thickened. Add a teaspoon of lemon juice and salt to taste. Fill tomato shells. Sprinkle with dry bread crumbs and cheese on top. Pour a little melted butter over each tomato. Bake at 375 degrees for 8 to 10 minutes. Tomatoes and filling may be prepared ahead of time and combined just before serving.